Speedy AG Bitter- normal?

[brewfisch]

Hey guys-

I've got a very interesting scenario for this bitter I did on Thursday around lunchtime. I don't need to bore everyone with the grain bill, but it's a pretty standard AG Ordinary Bitter recipe using mainly Marris Otter as a base. Mash in was quick, took a while to sparge since it was running pretty cloudy again and again, but eventually cleared up. I pitched Wyeast 1335 Brit II @ 70º and checked in at OG 1.048 - right where I wanted it. Now that the necessary details are out of the way, here comes the interesting part.

Today is Sunday. I decided to check my temp and airlock since we hit a warm swell on the West Coast yesterday. It was holding at 68º, but the airlock wasn't really moving with fervor any longer (like once every two minutes). I checked and sure enough had hit 1.012 already. She'd also cleared almost perfectly. I know AG brews ferment a little faster, but this is significant. I've only been doing AG for six months, and most of those are higher grav brews. Is three days in a primary on par with an all-grain bitter?

Thanks.

 

[Yooper]

I have had some beers ferment out completely in 24 hours, and others take nearly two weeks! I think it's a function of yeast health, temperature, the amount of yeast, etc. Many of my lower OG beers are done in 3-4 days, but I still leave them in the primary for 2-3 weeks anyway.

 

[brewfisch]

Thanks Yooper-

Yeah I could tell this was a really good healthy culture and the strain I've used for an ESB before, pretty aggressive stuff. I racked it regardless into a secondary. I'll give it some time to condition, but I feel really good about this batch. I also have an empty keg that's hungry- it's going to be hard to wait even a week for this to get yummier.:cross: